This Chocolate Coconut Granola with Pecans is the perfect addition to your morning yogurt bowl. A delicious blend of coconut, cocoa powder, pecans, and chocolate chunks is combined with wholesome oats. The result is perfectly sweet, crunchy granola.
I like to keep homemade granola on hand at all times as a healthy snack or easy breakfast. Making granola from scratch could not be easier. Unlike store-bought versions, there are no preservatives. This recipe is full of simple, wholesome ingredients.
While reminiscent of German chocolate cake in flavor profile, the cocoa in this granola recipe creates an almost brownie-like taste. The chocolate pairs beautifully with the coconut flavor throughout the granola, while the pecans offer nuttiness and texture.
Much like my Peanut Butter Granola Clusters with Chocolate Chunks and Maple Pecan Granola Clusters, this homemade chocolate coconut granola recipe is one that you will want to make again and again! Enjoy it with milk or yogurt.
Jump to:
Ingredients
- Old-Fashioned Rolled Oats
- Sweetened Shredded Coconut
- Pecans (chopped and crushed)
- Unsweetened Cocoa Powder
- Light Brown Sugar (packed)
- Coconut Oil (melted)
- Maple Syrup
- Vanilla Extract
- Semi-Sweet Chocolate Chunks
See the recipe card for quantities.
Instructions
This recipe is really simple and quick to put together.
PREHEAT - Preheat the oven to 325° F. Line a baking sheet tray with a sheet of parchment or a Silpat.
MIX - Combine the rolled oats, shredded coconut, pecan pieces, crushed pecans, cocoa powder, and brown sugar.
Whisk together the liquid coconut oil, maple syrup, and vanilla extract in a small bowl. Pour the liquid ingredients over the oat mixture, and stir together until everything is incorporated.
POUR - Pour the oat mixture onto the center of the prepared baking sheet. With your hands (and a sheet of wax paper) or a rubber spatula, press the granola down into a rectangle.
BAKE - Bake in the oven for 15 minutes. Rotate the pan, and bake for approximately 15 more minutes. Remove from the oven and allow to cool for 10 minutes.
Sprinkle with the chocolate chunks and allow the granola to cool. For quicker cooling, you can place the tray in the refrigerator for 30 minutes to an hour.
BREAK - Once the chocolate is set, break the granola into pieces (or clusters).
Substitutions
- Sweetened Coconut - unsweetened coconut
- Pecans - almonds or walnuts
- Maple Syrup - honey, coconut sugar, or use all light brown sugar
- Coconut Oil - neutral-flavored oil (ex. canola) or melted butter
Variations
- Add dried fruit.
- Omit the cocoa powder and use white chocolate chips instead of semi-sweet.
Try my coconut cranberry version of this recipe.
Suggested Equipment
- Pyrex Prepware 4-Quart Rimmed Mixing Bowl
- OXO Good Grips 11-Inch Balloon Whisk
- Rubber Spatula
- Nordic Ware Natural Aluminum Commercial Baker's Half Sheet
- Comfylife Parchment Paper Sheets
Storage
STORE - Transfer cooled granola to an airtight container or jar. Store at room temperature for up to two weeks.
FREEZE - Transfer cooled granola to a freezer-safe container. Freeze for up to 3 months. Thaw granola completely before enjoying.
Expert Tips
- Line the baking tray. To prevent sticking, line the baking tray with a parchment paper sheet or a Silpat before pouring the granola onto it.
- Chill the granola after adding the chocolate. For the quickest setting time, refrigerate the tray of granola.
- Sift the cocoa powder. Cocoa powder has the tendency to clump up. Sift it before adding it with the rest of the ingredients.
Frequently Asked Questions
While rolled oats are preferred, quick-cooking oats can be used in this recipe. Cooking time may vary.
This granola is delicious in a bowl with milk or yogurt. Top with fresh fruit like sliced bananas or strawberries.
Make sure that the granola is completely cooled before you transfer it to an airtight container. If stored hot, the steam will become trapped in the container.
Related Recipes
If you make the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
**Post Updated 5/29/2022: Content and photos updated, and recipe quantities adjusted.
📖 Recipe
Chocolate Coconut Granola with Pecans
Equipment
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup shredded sweetened coconut
- ½ cup chopped pecans
- ½ cup crushed pecans
- 2 tablespoon light brown sugar packed
- ⅓ cup cocoa powder
- ⅓ cup liquid coconut oil
- ⅓ cup maple syrup
- 1 teaspoon pure vanilla extract
- ½ cup semi-sweet chocolate chunks or chocolate chips
Instructions
- Preheat the oven to 325° F. Line a baking sheet tray with a sheet of parchment or a silpat.
- In a large bowl, combine the rolled oats, shredded coconut, pecan pieces, crushed pecans, cocoa powder, and brown sugar.
- Whisk together the liquid coconut oil, maple syrup, and vanilla extract in a small bowl. Pour the liquid ingredients over the oat mixture, and stir together until everything is incorporated.
- Pour the oat mixture onto the center of the prepared baking sheet. With your hands (and a sheet of wax paper) or a rubber spatula, press the granola down into a rectangle.
- Bake in the oven for 15 minutes. Rotate the pan, and bake for approximately 15 more minutes. Remove from the oven and allow to cool for 10 minutes.
- Sprinkle with the chocolate chunks and allow the granola to cool. For quicker cooling, you can place the tray in the refrigerator for 30 minutes to an hour.
- Once the chocolate has set, break the granola into pieces (or clusters).
Notes
Nutrition
Did you make this? Be sure to leave a review below and tag me on Instagram, Facebook, or Pinterest!
Did you make this recipe? Let me know!